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Friday, May 6, 2011

Orange-Balsamic Glazed Chicken

When I saw the picture for this recipe, in Rachael Ray's Look & Cook cookbook, I immediately marked the page. The sticky glaze looked so wonderfully inviting; even mouth watering. I took me a while to make this, since life has been so hectic lately and I must say that I'm sorry I waited this long. This recipe is phenomenal! It only uses a few ingredients, which is one reason this has to be my favorite RR cookbook. In the past her recipes were so long and often included many ingredients I don't normally cook with. But this book is a whole different ball game.

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The chicken ends up so juicy and succulent. The wonderful glaze thickens and coats the chicken with a wonderful bitter sweet sauce. The slight onion flavor, from the green onion, just adds a nice bright flavor to the sweet glaze. And the presentation is so pretty! This would really be perfect for a Mother's Day lunch, since it's nice and light.

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The kids also loved this dish. Although I did serve their arugula topped with their favorite dressing and the chicken on the side. But, whenever Queenie inhales the meat portion on her plate, I know I have a winner on my hands. After the first bite, I decided to drizzle some of the remaining glaze over the arugula. I found it too bitter on it's own, but paired with the chicken, it was perfect! So, treat your Mom to something totally wonderful, this weekend!

Orange-Balsamic Glazed Chicken
Adapted from Rachael Ray Look & Cook
printable version

2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula

In a large pan, heat the extra-virgin olive oil over medium-high to high heat. Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

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9 comments:

4littlefergusons said...

Oooo, YUM! I love balsamic vinegar and the flavor it adds. Printing as we speak! :)

Miranda said...

That orange glaze does sound fabulous. It's def a keeper when the kids enjoy it! Thanks for linking up with Fat Camp Friday this week! See you next week!

Miz Helen said...

What a great recipe and really lovely presentation. The glaze looks delicious. We will be making this very soon, we will just love it. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

Mindy said...

This sounds and looks delicious. Will have to add it to next week's menu. I'm stopping by from Tasty Tuesday.

Anonymous said...

Hi! I'm featuring your recipe on It's a Keeper Thursday this week! I’d love if you stopped by and grabbed a button.

And, feel free to link up another great recipe this week too!

Cheers!
Christina @ It's a Keeper
Follow me on Facebook and Twitter

MM said...

Thanks for linking up with GVW! The greens on top make this look like something I'd get at a restaurant.

Amy said...

You dish really looks amazing. That's right, really inviting and mouth-watering! I think my kids would love it too. Thanks for sharing and have a wonderful weekend.

Amy
http://utry.it

Deborah said...

I have heard nothing but good things about this cookbook- I think I really need to get it!! I'd love to have you submit this to my Saturdays with Rachael RAy series!

Erin said...

This looks good. I am a big fan of Rachael Ray, but do not have her new cookbook :(